Ingredients and Weight:
- Brown rice, 2 cups
- Black beans, 1 can (15 ounces)
- Red bell pepper, 1 medium, chopped
- Yellow onion, 1 medium, chopped
- Celery, 2 stalks, chopped
- Garlic, 2 cloves, minced
- Vegetable broth, 3 cups
- Olive oil, 2 tablespoons
- Cumin, 1 teaspoon
- Smoked paprika, 1 teaspoon
- Salt, to taste
- Black pepper, to taste
Preparation Time:
15 minutes
Preparation Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Rinse the brown rice under cold water until the water runs clear.
- In a large saucepan, heat the olive oil over medium heat.
- Add the onion, celery, and bell pepper and cook until softened, about 5 minutes.
- Add the garlic, cumin, and smoked paprika and cook for an additional minute.
- Drain and rinse the black beans, then add them to the saucepan along with the vegetable broth.
- Season with salt and pepper to taste.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender.
- Fluff with a fork and serve.
Nutritional Information:
- Calories: 250 per serving (1 cup)
- Protein: 10g
- Fat: 5g
- Carbohydrates: 45g
- Fiber: 5g
Dish Characteristics:
- Plant-based and vegan
- Rich in protein and fiber
- Savory and flavorful
- Easy to make
- Suitable for American taste
User Comments:
- "This dish is absolutely delicious! I love the combination of flavors and the texture of the rice."
- "A great way to get your daily dose of plant-based protein."
- "This is a perfect meal for a busy weeknight. It's quick and easy to make, and it's so satisfying."
Special Precautions and Tips:
- If you can't find smoked paprika, you can use regular paprika instead.
- To make this dish gluten-free, use gluten-free vegetable broth.
